Here is a pumpernickel rye recipe......
It calls for rye flour...perhaps that is what you mean when you say dark flour.

My best memories of a true pumpernickel rye are from my childhood.

My grandfather came to the country with grandmama directly from Germany, and as such, sought out what they could find as comfort.
One of them for my grandpapa was pumpernickel rye, slathered in lard mixed with bacon bits and grease, heavily salted.
The pumpernickel he used to get from a bakery in Sheboygan, Wisconsin, many miles away. He would make a trip there once a month or two, stock up, and put the rest in the freezer.

It had this wonderful chewy crust....
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I am still the kittyman.
Accept no imitations.

A wok, especially the non-stick type, works very well for risottos. Else a very large pan or large pot.

Add oil/butter to pan at medium heat.
Add shallots and fry until almost transparent.
Add mushrooms and fry until starting to get soft.
Add rice and fry until grains are coated with oil and slightly transparent.
Add wine and stir well then add cream and water. Stir.
Bring to the boil and let simmer.
As the liquid gets soaked up and evaporates keep adding stock in small amounts. Don't allow to boil dry.
The risotto is done, when (most of) the liquid has been soaked up. [or you run out of patience] It should be creamy but not souplike.
Add parmesan and parsley and serve.

As a 92.8% unrelated aside, was viewing one cocktail recipe: http://www.bbc.co.uk/cult/hitchhikers/guide/alcohol.shtml. Gather am able to find some ingredients—like an olive—but others are harder to come by. Anybody has an idea where one might get some Qualactin Hypermint extract and a small amount of Zamphuor?